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Swift Observations of GRB 060614
Vanessa Mangano,Giancarlo Cusumano,Daniele Malesani,Guido Chincarini 한국물리학회 2010 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.56 No.5
GRB 060614 is a remarkable nearby gamma-ray burst (GRB; z = 0.125) observed by the Swift space based observatory, and it has puzzling properties that challenge current progenitor models;its lack of any bright supernova down to very strict limits and its vanishing spectral lags are typical of short GRBs, strikingly at odds with the long (102 s) duration of this event. However, the burst presents optical, UV, and X-ray afterglows in remarkable agreement with standard jetted fireball models. In particular, spectral analysis of the Burst Alert Telescope (BAT) and the X-ray Telescope (XRT) data during the overlap time interval and after shows that the peak energy of the burst decays and crosses the XRT energy band within 500 s from the trigger. The afterglow shows a clear case of jet break, which is simultaneously detected at optical, UV, and X-ray wavelengths,possibly the best among Swift GRBs. Moreover, the Ultraviolet and Optical Telecope (UVOT)light curves possibly show evidence of the passage of the injection frequency across the optical band between 10 and 30 ks from the trigger.
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Isa Fusaro,Melania Giammarco,Michael Odintsov Vaintrub,Matteo Chincarini,Anna Chiara Manetta,Ludovica M. E. Mammi,Alberto Palmonari,Andrea Formigoni,Giorgio Vignola 아세아·태평양축산학회 2020 Animal Bioscience Vol.33 No.12
Objective: This study aimed to evaluate and compare the effects of three different diets on the fatty acids (FA) profile and sensory properties of a characteristic Italian fresh cheese: Pecorino "Primo Sale” (PS). Methods: Fifty-four sheep were divided into three feeding groups: total mixed ration (TMR) enriched with extruded linseed (TL), control diet with TMR without any integration (TC), and pasture (P). During cheese production, six cheeses per experimental group were produced each week, stored for 10 days at 4°C, and then analyzed for chemical composition, FA profile, and sensory properties. Results: Saturated fatty acids (SFA) were significantly higher in PS from group TC (82.11%) than in cheese from other two groups (P 75.48% and TL 66.83%). TL and P groups presented higher values of polyunsaturated fatty acids, 4.35 and 3.65%, respectively, than that of TC group (2.31%). The lowest SFA/unsaturated fatty acid ratio was found in TL and P groups, while the highest was found in the TC group. Vaccenic acid and conjugated linoleic acid (CLA) were higher in group P (p<0.05) than in groups L and TC. Sensory properties of cheese from group P received the highest scores for odor intensity and friability, while control group had a greater chewing consistency. Overall, all cheeses received good scores for acceptability. Conclusion: In conclusion, this study showed how the integration of extruded linseed improved the FA profile of fresh pecorino cheese PS preserving its sensory properties. Levels of CLA in the PS group achieved using this approach was not higher than that in a grazing diet. Cheeses from groups P and L contained a higher value of FA, with nutritional implications for humans, when compared with un-supplemented diet. Linseed may be a good feeding strategy when pasture is not available.
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